Spicy Spaghetti

• 1 (28 ounce) can diced tomatoes
• 1 (14 1/2 ounce) tomato sauce
• 1 (2 1/4 ounce) can black olives, sliced (drained)
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 14 cup pepperoncini pepper, chopped (I use pepperoncinis from a jar that are pre-sliced and just do a rough chop)
• 14 cup wine, whatever you have
• parmesan cheese
• 34 lb thin spaghetti

1. Saute olive oil, onions, and pepperoncinis (the seeds and a little juice is good) over medium heat in a large skillet.
2. After a couple of minutes, add the garlic.
3. When onions are translucent, add olives, diced tomatoes, tomato sauce, and wine.
4. Bring to a low boil, lower heat and simmer 5 to 10 minutes.
5. I usually simmer it for 5 minutes, then turn off the heat and let it "meld" for 1/2 hour or so.
6. Follow directions on spaghetti box (I cook mine a lil longer than al dente so that it doesn't soak up all the sauce).
7. Drain spaghetti (do NOT rinse) and add to sauce, stirring well.
8. Sprinkle with Parmesan and enjoy!

tomatoes, tomato sauce, black olives, garlic, olive oil, onion, pepperoncini pepper, wine, parmesan cheese, thin spaghetti

Taken from www.food.com/recipe/spicy-spaghetti-336540 (may not work)